Creamy Spaghetti alla Carbonara

1tbsp Olive Oil
4oz Pancetta, chopped
4 cloves Garlic, chopped
2 extra large Eggs, room temperature
1/2lb Spaghetti (fresh from recipe below!)
1/2c Parmesan Cheese
1/3c Half & Half
Salt & Pepper

Add olive oil to skillet and heat over medium.
Add pancetta.
Once it starts to brown, add garlic

While these are cooking, whisk together eggs, salt & pepper, and cream.

Cook pasta to al dente, and drain.

Once pancetta mixture is brown and crispy, turn heat to low and add cooked pasta.
Stir pasta until most of the pancetta grease is absorbed.

Turn off heat and stir in egg mixture. Stir constantly for about a minute so eggs don't scramble.

Stir in Parmesan cheese, and serve immediately with an extra sprinkle of freshly ground black pepper.

What I drank:
2010 La Valentina Cerasuolo Rosato (Montepulciano d'Abruzzo)
and
2009 Alois Lageder Schiava, Alto Adige